Post Oak

Post oak (Quercus stellata) is the quintessential Texas BBQ wood. It's what they burn at Franklin Barbecue, Kreuz Market, Louie Mueller, and every legendary Central Texas BBQ joint. My family has burned post oak at Delgado's since 1962. It's the backbone of the flavor profile that's made Texas BBQ world-famous.

Flavor Profile: Medium-strength smoke with warm, slightly sweet notes. It's assertive enough to stand up to beef without overpowering it. The flavor is clean — no harshness, no bitterness when burned properly. Post oak lets the beef taste like beef, enhanced by smoke rather than buried under it.

Why Texas Loves Post Oak: Post oak grows abundantly throughout Central Texas — the "post oak belt" stretches from roughly San Antonio to Dallas. It's available, affordable, and produces the specific flavor profile that defines Central Texas BBQ. When people taste Franklin's brisket and say "that tastes like Texas," they're tasting post oak.

Burn Characteristics: - Long, steady burn with excellent coal production - Predictable and consistent — a dream for fire management - Medium heat output, lower than hickory or mesquite - Produces relatively little spark and pop

Pairing: Post oak works with everything but shines brightest with beef. It's my default for brisket, beef ribs, and beef sausage. It also pairs well with pork shoulder and turkey. For ribs, I sometimes blend it with cherry or hickory for more complexity.

Availability: If you're in Texas, post oak is everywhere — firewood sellers, ranch supply stores, and friends with land. Outside Texas, it's harder to find. White oak is a good substitute with a similar (though not identical) flavor profile. You can also order post oak online from BBQ wood suppliers.

Post oak is the one wood I'd never give up. It's where Texas BBQ flavor starts.